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making caramel

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By (user no longer on site) OP   
over a year ago

Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.

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By (user no longer on site)
over a year ago

Did you lick the spoon? Ouch!

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By (user no longer on site) OP   
over a year ago

I would literally have melted my lip. I know the sauce pan is wrecked anyway

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By (user no longer on site)
over a year ago


"I would literally have melted my lip. I know the sauce pan is wrecked anyway"

There's a reason men shouldn't be let near the cooker!

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By (user no longer on site)
over a year ago


"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid."

Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel.

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By (user no longer on site) OP   
over a year ago

Careful now. I'm glad I'm not the naked caramel chef. He must be on edge.

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By (user no longer on site)
over a year ago


"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.

Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel."

Doesn't the tin explode?

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By (user no longer on site)
over a year ago

A lot easier in a pan with butter & sugar, 20 mins.

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By (user no longer on site)
over a year ago


"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.

Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel."

Technically that is toffee. Not same as caramel

Low heat is the key

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By (user no longer on site)
over a year ago


"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.

Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel.

Technically that is toffee. Not same as caramel

Low heat is the key "

I meant along with the condensed milk Mr.

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By (user no longer on site)
over a year ago


"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.

Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel.

Technically that is toffee. Not same as caramel

Low heat is the key

I meant along with the condensed milk Mr."

Got lost there Mrs... Lol wasn't that mysteriousmel answer?

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By (user no longer on site)
over a year ago


"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.

Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel.

Technically that is toffee. Not same as caramel

Low heat is the key

I meant along with the condensed milk Mr.

Got lost there Mrs... Lol wasn't that mysteriousmel answer? "

Yeah, it's late. And no, she'll have caramel.

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By (user no longer on site)
over a year ago

Butter melted brown sugar and tin of condensed mild poured in slowly... continously stir until thinckens. Coming from a baker!!!

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By (user no longer on site)
over a year ago


"Butter melted brown sugar and tin of condensed mild poured in slowly... continously stir until thinckens. Coming from a baker!!! "

Banoffi pie please.

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By (user no longer on site)
over a year ago

When your making the caramel get a pastry brush or some small brush and around the sides of the pot kept rubbing the brush which is damp along the sides and it should help control the procedure and not allow it to burn to quickly .

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By *uke olovingmanMan
over a year ago

Gravesend

Loving this thread .. Anyone going to put up some cook pix

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By (user no longer on site)
over a year ago

Correct me if I am wrong but what its being described by op I think is caramel that you put on to of creme brulee. Not milk caramel which is similar if not the same to toffee (milk butter sugar).

Also I noticed that we all became Jamie Oliver and some Gordon

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By *aid backMan
over a year ago

by a lake with my rod out


"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.

Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel."

they also now sell tins of caramelised evaporated milk

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By *ickirishallsortsMan
over a year ago

Lickie Manor


"Also I noticed that we all became Jamie Oliver and some Gordon "

You know you've been watching Jamie Oliver too much when you add olive oil to your Pot Noodles!

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By (user no longer on site)
over a year ago


"Also I noticed that we all became Jamie Oliver and some Gordon

You know you've been watching Jamie Oliver too much when you add olive oil to your Pot Noodles! "

Through in some veggies and some prawns for good measure

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By *ickirishallsortsMan
over a year ago

Lickie Manor


"Also I noticed that we all became Jamie Oliver and some Gordon

You know you've been watching Jamie Oliver too much when you add olive oil to your Pot Noodles!

Through in some veggies and some prawns for good measure "

Hmmm, much better than Jamie's Sainsbury ad when he says... "whacking in those tomatoes"!

Well I won't be eating any if that's what he's done!

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By (user no longer on site)
over a year ago


"Has anyone ever tried to make caramel. Cook sugar and water until it goes brown. Sounds easy. It's not. Also, heated sugar water is like acid.

Boil a closed tin of evaporated milk for 4 hours, allow to cool, then open, perfect caramel.

they also now sell tins of caramelised evaporated milk"

They sure do thank god boiling milk for hours did my head in

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By (user no longer on site) OP   
over a year ago

The idea was to make spreadable caramel. It ended up going solid like glass. Hard to explain that to 30 kids today but it's all forgotten now.

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